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strict warning: Non-static method view::load() should not be called statically in /home/asiansup/public_html/sites/all/modules/views/views.module on line 879.

strict warning: Non-static method view::load() should not be called statically in /home/asiansup/public_html/sites/all/modules/views/views.module on line 879.

strict warning: Non-static method view::load() should not be called statically in /home/asiansup/public_html/sites/all/modules/views/views.module on line 879.

strict warning: Non-static method view::load() should not be called statically in /home/asiansup/public_html/sites/all/modules/views/views.module on line 879.

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Cheonggukjang Jigae (Fermented Soybean Paste Stew)

청국장

Cheonggukjang is similar to regular doenjang, but it has different taste that some people like a lot, and other people don’t care for it much. It has a somewhat stronger flavor and taste, but considered to be one a very healthy food. In the past, Koreans usually ate this in the winter time because they usually made this in the fall/winter when they had new crops. And a they had place to put the cooked bean covered with cloth on the ondol (heated floor/bed for the warmth).

It has some crushed and some whole beans and takes much less time than the regular doenjang that’s been fermented for a long time. I don’t make cheongukjang from the scratch since it needs to be kept in one temperature and the house will start smell when it starts fermentation -- instead, I usually buy it at the supermarket.

Recipe Ingredients:

1 small piece beef sirloin or beef stew meat (1-2 oz)

1/3 small moo (Korean white radish) 무

1/2 yellow onion, chopped

2-3 stalks green onion

1 tsp garlic, minced

½ pkg of 19 oz medium-firm tofu

dash sesame oil

2 cups water

1 small pkg of ready-made cheonggukjang (about ¾ cup) - 청국장

1 tbsp regular doenjang soybean paste 된장

1 tbsp of anchovy powder (myulchi 멸치)

½ tsp salt

Recipe Steps:

Cut beef into thin and small pieces, peel and cut white radish (moo 무) into small squares, cut onion into small pieces, cut green onion into 1-2” long pieces, mince garlic; cut tofu into small squares.

Heat a pot on medium heat, add sesame oil, then beef and the yellow onion. Let the beef cook for a minute or two. Then add 2 cups of water and boil for 2-3 minutes.

Add cheonggukjang, doenjang and anchovy powder into the pot and mix well. Bring to a second boil again.

Add tofu, garlic and green onion. Bring to a boil again; taste and adjust the salt – may need ½ tsp to 1 tsp salt depend on how salty the bean paste is.